Author: Brooke, Jeri

Mousse

• Place white chocolate and water in the top of a double boiler. Place pan over hot, but not boiling water and stir until chocolate melts. Remove from heat and stir in crème de cacao. Let cool.
• Beat egg whites until soft peaks form, then gradually add sugar, beating until stiff and satin-like.
• In separate bowl, whip heavy cream until soft peaks form.
• Gently fold egg whites into the whipped cream.
• Drizzle over and fold in the white chocolate mixture.
• Spoon into small dessert cups (or dark chocolate cups); cover with plastic wrap and freeze.

Raspberry Sauce

• Combine raspberries and jam.
• Boil for 1 minute.
• Strain; add liqueur.
• Chill until cold.

To Serve

• Let mousse set several minutes at roomtemperature to soften; drizzle with raspberry sauce. Garnish withalmonds and/or bittersweet chocolate.

• Peel and devein shrimp. Pat dry with paper towels.
• In a large skillet over low heat, melt butter with olive oil. Add garlic and shallots and sauté for 2 minutes without browning.
• Add shrimp, increase heat slightly, and cook shrimp for 3-5 minutes, or until just done to taste. Add salt and pepper to taste and toss well. Remove to a bowl, scraping in all the sauce.
• Add lemon juice and dill; toss together well. Cover and refrigerate 3 to 4 hours (or overnight) before serving. Adjust seasonings to taste.
• Warm slightly (to melt butter) and serve as a first course or on the ends of long bamboo skewers as an appetizer.

Blueberry Sauce

• In a medium pan, combine blueberries and sugar. Whisk together water and corn starch and add to the pan. Cook over medium heat, stirring often, until bubbly and thickened, about 5-8 minutes. Set aside to cool to room temperature (the fridge makes this go much quicker)

Crust

• Preheat oven to 325 degrees F and line a 9″ Springform pan with parchment paper (pinch it in between the bottom and the sides) Stir together graham cracker crumbs, butter and sugar and press into the pan and about 1/2″ up the sides.
• Bake for 10-12 minutes, just until dry. Remove to cool and reduce oven temperature to 275 degrees F.

Filling

• In a large bowl, beat cream cheese with an electric mixer until smooth.
• Add sour cream, sugar, eggs and vanilla and beat until smooth.
• Add Lemon Zest
• Pour half of the filling into another bowl. Stir in ½ cup blueberry sauce.
• Pour blueberry cheesecake filling into prepared crust.
• Carefully pour plain cheesecake filling over the blueberry, drizzling back and forth to cover in an even layer. Spread to smooth.
• Drop teaspoons of blueberry sauce over the top of the cheesecake and gently swirl. Reserve remaining sauce for serving.
• Bake at 275 degrees F for 1.5-2 hours, until the outer 2″ are set and the center is still somewhat jiggly.
• Turn oven off and let sit in warm oven for 1 more hour.
• Remove from oven and set on the counter to cool to room temperature. Refrigerate at least 8 hours or overnight before slicing.
• Remove from pan and serve with whipped cream (optional) and remaining blueberry sauce.

• Toss together apples and lemon juice.
• Stir in fruits and celery.
• Mix mayo and yogurt.
• Fold into apple mixture.
• Cover and chill 2 – 24 hours.
• Sprinkle with nuts.

• Mix broccoli, onions, and raisins.
• Mix dressing ingredients and pour over vegetables; stir well.
• Refrigerate several hours.
• Add bacon just before serving.

Crust:

• Preheat Oven to 350°. Mix finely crushed oreo's sugar and melted butter and press in bottom of springform pan. Bake 10 minutes and let cool.

Filling Directions

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
• Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
• Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

• For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10×11 inch rectangle. Carefully transfer to your baking sheet.
• Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool.
• For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd.
• To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar.
• Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating.

Meyer Lemon Curd

• Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
• Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter.
• Set bowl over a saucepan of simmer water and cook, whisking. Once mixture gets warm, add the butter in 4 additions, whisking well after each until incorporated. Continue whisking until thickened and smooth and an instant read thermometer registers 160 degrees F.
• This can take anywhere from 6 to 15 minutes (depending on how well your bowl is conducting heat). Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with plastic wrap and cool completely.
• *Of course you can make this recipe with regular lemons as well. In that case increase the sugar to 3/4 cup. This curd will keep well covered in the refrigerator for about 1 week.

Blueberry Sauce:

• Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside.
• Warm the blueberries and sugar together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries as best you can against the bottom and sides of the pan to help break them up.
• Stir in the cornstarch mixture. Cook for 2 more minutes as the sauce thickens, stirring and mashing the blueberries to break them up as desired.
• Remove sauce from heat and set aside at room temperature until step 6. Makes about 1/2 – 2/3 cup blueberry sauce and you’ll use about half for the swirl. (Reserve extra for garnish/serving.)

Crust:

• Preheat oven to 350°F (177°C).
• Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be a little greasy and very thick.
• Using a silicone spatula or your hands, press dough firmly into a 9-inch tart pan (no need to grease it), making sure the layer of crust is even on the bottom and all around the sides. It may seem like it won’t fit, but it will. You can use the bottom of a measuring cup to pack the crust in too, but sometimes it sticks.
• Bake for 15 minutes or until the edges are very lightly browned. Remove from the oven. Using a fork, poke a few holes all over the top of the warm crust (not all the way through the crust). This helps the filling stick.

Filling:

• Whisk all of the filling ingredients together until combined. Pour into warm crust.
• Stir up the blueberry sauce because it has likely thickened. It can still be warm when you use it in this step. If it’s too thick, warm it in the microwave for 5-10 seconds. Drop spoonfuls of blueberry sauce all over the top, using about half of the sauce. Reserve the rest of the sauce for serving. Using a toothpick or knife, gently swirl the sauce and filling together. Shimmy the pan back and forth 2-3 times to let the sauce and filling settle down into the crust a bit.
• Bake for 17-19 minutes, just until the center of the tart no longer jiggles when you give the pan a light tap. It will still be a little sticky on top. Avoid over-baking because the tart will taste rubbery. (Tip: Err on the side of under-baking because the filling also has a chance to set up in the refrigerator. You want a creamy soft filling.)
• Remove tart from the oven and place on a cooling rack. Cool completely at room temperature, then chill in the refrigerator uncovered for at least 2 hours and up to 1 day. If chilling for longer than 2 hours, cover it. After chilling, remove the sides of the tart pan if your pan has removable sides.
• Slice and serve with optional garnishes including any leftover blueberry sauce.
• Cover leftovers tightly and refrigerate for up to 1 week.

• Marinate shrimp – In a medium bowl, mix the shrimp, cornstarch, salt, and pepper. Let marinate at room temperature for 10 minutes.
• Cook the shrimp – Heat a large non-stick skillet on medium/high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil and add shrimp to the hot skillet and spread them out in a single layer. Cook 1 minute per side, or until cooked through and opaque. Remove to a bowl.
• Add beaten egg – Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.
• Cook green onion – Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp oil and onions, and cook green onions until fragrant, 30 seconds.
• Spread rice – Stir in rice, then spread it evenly over the pan and cook for 1 to 2 minutes without disturbing it, then stir and sauté another 1 to 2 minutes. Rice should sizzle.
• Add sauces and veggies – Drizzle 2 Tbsp soy sauce (or add to taste) over rice and stir well. Add sesame oil and thawed vegetables and mix well.
• Add cooked shrimp and cooked eggs back to the pan and mix well. Continue to cook until the rice is hot and sizzles, stirring frequently. Add more soy sauce to taste, if desired.

Notes

• To cook rice for fried rice: rinse until the water runs clear, cook rice on the stovetop, then cool to room temperature. Spread it into a casserole dish or baking sheet to cool faster then cover and refrigerate until chilled.

Storage and Reheating:

• Cool the fried rice by spreading it into a shallow container and refrigerating it uncovered until cool. Cover and store in the fridge for up to 4 days or in the freezer for up to 3 months.
• To reheat, thaw in the fridge overnight, or heat from frozen in a covered saucepan over medium heat. Stir until heated through (165°F). You can also microwave a thawed portion for 30-second intervals (stirring between intervals) until the food registers 165°F.

• Peel shrimp and dry on paper towels. Lightly season shrimp with salt and pepper and saute in 2 tablespoons olive oil over medium/high heat, just until cooked through, about 3 minutes, flipping the shrimp halfway through cooking. Set aside.
• Put the tomatoes, onion, chili flakes, basil, garlic and butter in a heavy pan, season with salt and pepper. Add the wine and cook over med/high heat until mixture is soft and most of the wine has evaporated. You will have about 1/4 cup liquid remaining.
• Cook pasta in salted water with 1 tablespoon olive oil, according to the package instructions until al dente (tender but firm to the bite). Rinse, Drain and set aside.
• Once the sauce has mostly evaporated, stir in the cream and add the shrimp. Warm through gently for 2 minutes. Season to taste with salt and pepper.
• Toss the pasta with the sauce. Sprinkle with Parmesan and serve!